The problem with tomatoes, or blessing, is that as the summer progresses, our three little plants ripped out the stakes that held them so surely in June and produced 2.5 times more tomatoes every time I picked them. My most recent haul was photo-worthy: 144 tomatoes! What on earth do you do with 144 tomatoes all at once?
I've never canned before and I'm too lazy to start now. So, thanks to Google, I found my answer here. Instructions for freezing fresh tomatoes. Hallelujah! I KNEW there had to be a
So, following the instructions I found on the internet, here's what I did to freeze fresh tomatoes:
As for freezer salsa, just make your fav fresh salsa and freeze it, yo. Doesn't get any simpler than that. I freeze mine in plastic containers and empty glass jars, which, if they originally housed pickles, you'll want to run through the dishwasher so the stank doesn't infect your delish salsa. Happy freezing and good luck!
**Note: I have a deep freezer, thanks to a generous family in our neighborhood who, when replacing theirs with a new freezer, kindly passed the old one along to us. The shelf life of frozen food tends to be a bit longer in a deep freezer. Food peeps say frozen food should be consumed within 4 months of freezing. But, listen to me, honey, when I say I have freezer jam from like 3 summers ago that I'm still enjoying and it was in a regular freezer for most of that time! That's how real women do. What doesn't kill you with botulism makes you stronger, right?